Singapore Fish Head Curry | Don Signature Crab - Singapore Food Guide

Ingredients

• 1 large fish head (red snapper or sea bass head), about 800 g–1 kg, cleaned and halved if whole
• 2 tbsp vegetable oil (or coconut oil for more fragrance)
• 4–5 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled
• 3 cm piece galangal or ginger, sliced
• 8–10 dried red chillies, soaked to soften (adjust to heat tolerance)
• 1 tbsp belacan (shrimp paste), toasted
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 2 stalks lemongrass, white parts bruised and tied
• 8 curry leaves (optional)
• 400 ml canned coconut milk (optional for a richer gravy)
• 400 ml water or light fish stock
• 2 tbsp tamarind paste (or 3 tbsp tamarind juice), to taste
• 1 tbsp light soy sauce or fish sauce
• 1 tsp palm sugar or brown sugar
• 1 medium aubergine / brinjal (eggplant), cut into large chunks
• 8–10 okra, tops trimmed
• 2 medium tomatoes, quartered
• Handful fresh coriander (cilantro) leaves and sliced red chillies to garnish
• Salt and white pepper to taste
• Lime wedges, to serve